Influence of different cultivars on oil quality and chemical characteristics of avocado fruit

The aim of this work was to determine the sugar, organic acid and mineral compositions of the whole fruit and fractions (skin, pulp and seed) , as well as the oil compositions

Therefore, the amount of reducing and total carbohydrates of the Buriti pulp was analyzed, presenting values of 4.50% and 7.28%, respectively, and for total glycans, the values

The drying of manually pulped seeds until reaching 39.0% water content did not adversely affect seedling emergence, whereas lower water contents than 25.6% caused seed death..

The first main component, explaining 63.8% of the statistical variance, is characterized by high positive values for lipids and energy value and by negative values for

The objective of this paper was to determine the volatile profile of four cultivars - Barker, Collinson, Fortuna and Geada of avocado ( Persea americana, Mill.) fruit and to perform

Table 2 - Fatty acid composition (%) of oil from the passion fruit seeds purified through thermal/chemical and control treatments applied to pulp residues of fruits at intermediate

Variation of the reaction parameters (temperature, flow rate and molar ratio) positively influenced the mass transfer coefficient (kc) which varied from 0.95 × 10 −4 to 2.39 ×

The probability of attending school four our group of interest in this region increased by 6.5 percentage points after the expansion of the Bolsa Família program in 2007 and